Prep 0 mins
Cook 45 mins
My mother loves this cake but this is her absolute favorite recipe! It is moist but not overly so its the perfect cake! Any cream cheese icing goes very nice on top of it. Don't know where my mom found this but it is definitely a keeper.
- Mix the sugar and vegetable oil together. The sugar will start to dissolve and add the vanilla then add the eggs one at a time. This is much wetter than creamed butter and sugar together and helps make the carrot cake moist.
- Next add in the flour, salt, baking soda and powder and your spices. After those are combined mix in the nuts and grated carrots.
- You can grate the carrots by hand or with a food processor. Peel them and cut off the top and bottom before grating for the cake. I usually grate by hand because the food processor grates the carrots finer than I like.
- Bake at 350 Farheinet in a 9x13 pan about 40-50 minutes or until a toothpick comes out clean and the top of the cake is firm to the touch.
I usually make my own recipe for carrot cake when I take it to a potluck, but this time around I was happy for a change of pace, & your carrot cake filled the bill! I'm not that big on cream cheese frosting, so the fact that this was very nicely moist AND FLAVORFUL, made for a very satisfying dessert! [Made & reviewed in New Kids on the Block recipe tag]